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Homemade pastry containing grated Parmesan cheese and finely chopped fresh basil gives the best effect in this pie from Caroline Bretherton’s new book, Pies: Sweet and Savoury (DK Publishing, $27). But you can substitute a ready-made frozen pie shell, adding ¼ cup grated cheese all over the bottom of the partially-baked crust before adding the filling. This is a fine, good-looking book from an English writer, TV cook and former caterer, now living in North Carolina. It’s an international collection of more than 230 recipes. The dessert tarts are just as appealing as the main course ones, and directions for all are clear and include a helpful section on pastry making.

Preheat oven at 400 degrees F (200C). Prick the bottom of the pie shell, line with wax paper and dried beans (to help keep its shape), and bake in preheated oven for 15 minutes. Remove beans and paper and bake another five minutes or until crisp. Cool.

Arrange tomato slices in an overlapping circle around the edge of the tart. Fill the centre with a smaller circle of tomato slices. Scatter the parsley over the tomatoes.

In a bowl, whisk together the cream, crème fraîche, eggs, mustard, salt and pepper. Place the tart on a baking sheet and carefully pour the cream mixture over the tomatoes. Scatter the grated cheese on top.

Bake tart in preheated oven for 35 minutes, or until golden on top and the filling has just set. Set aside to cool for 30 minutes before eating warm or cold.

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